Ingredients
1 kg Pipis
1 tbsp SIDS SMOKEY GARLIC SAUCE
500 g spaghetti
4 tbsp rice bran oil
4 cloves garlic
4 red chilli
1 cup dry white wine
2 sprig parsley
SIDS SALT & PEPPER to taste
Directions
Bring a pot of salted water to a boil. Add pasta, stirring occasionally with a fork to prevent it from sticking together. Cook until al denté. Drain pasta into a colander, saving 1 litre of liquid.
Pour the saved liquid back into the pot and add SIDS SMOKEY GARLIC SAUCE and the Pipis. Boil gently until the Pipis open, then remove the meat from the shell. Discard the liquid and empty shells.
Meanwhile, in a large sauté pan, heat the oil over medium heat. When it’s hot, add garlic and red chilli pepper. Reduce heat to medium low and sauté until fragrant. Be careful not to burn the garlic. Add the wine plus Pipis and increase the heat to medium.
Finely chop the parsley and add some of it. Transfer the clams to a plate.
Taste the sauce and season with SIDS SALT & PEPPER to taste. Add the pasta and toss until pasta is coated with the sauce.
Remove from the heat and place pasta on a serving plate and put Pipis on top. Sprinkle some parsley and serve immediately.
